No southern Sunday supper table would be complete without a beautiful plate of Deviled Eggs. A simple recipe that is perfect beside baked ham for your Easter meal, as an appetizer before a bar-b-que or center stage on your party buffet table.
It doesn’t hurt that eggs are a good source of protein and each of these darling stuffed egg halves are just 51 calories each when you use sugar-free sweet pickles.
Southern Deviled Eggs
9 hard boiled eggs
5 tablespoons Miracle Whip
1 tablespoon mustard
3 sweet gherkin pickles, finely chopped
Cut hard boiled eggs in half. Remove yolks and place them in a bowl. Using a fork, smash up the yolks into fine pieces. Add Miracle Whip, mustard and the finely chopped sweet pickles to the egg yolks and mix throughly. Place a heaping tablespoon of yolk mixture in each egg white half. Enjoy!
Store in refrigerator.
Deviled eggs on an antique plate. Doesn’t every southern girl have one that’s been passed down to her? Paired with thick cut bacon for brunch or as an appetizer before a Sunday bar-b-que..